Savory Banana Pancake – unusual breakfast fare!




During the festive season, you often find your hands full of mithai plus fruits that are ripe at about the same time! At such time, my over-ripe bananas often end up on our breakfast table in this unusual yummy dish.

You’ll know it’s tasty when you try it!!


  1. Ripe bananas: 2-3
  2. Salt: 1/3 teaspoon(to taste)
  3. Sugar or Jaggery: 1 teaspoon
  4. Tamarind Pulp: 1/2 teaspoon
  5. Finely chopped green chilli(non-spicy variety): 1
  6. Finely chopped coriander leaves: 1-2 teaspoons
  7. Fine Semolina(sooji/barikrava): 3 tablespoons
  8. Ghee or oil for roasting
  9. Butter if desired: for serving


  1. In a bowl, peel/mash the bananas.
  2. Add ingredients 2-6. Mix well.
  3. Add semolina. The mixture should not be too dry.
  4. On a non-stick frying pan, put 1/2 teaspoon ghee or oil and spread all over the frying pan.
  5. Ladle a large serving spoonful of the mixture.
  6. Spread evenly- thickness of a crepe or utappa.
  7. Cover and brown on a medium flame.
  8. When brown, turn over and brown the other side as well.
  9. Serve hot with (optional)a small dollop of butter.

This recipe is really yummy. However, you may omit the green chilli if you are not used to its ‘spice’ quotient.

Sausage & Sweet Corn Salad For A Flat Belly



Sausage and Sweet Corn is a summer favourite at our home. This salad is wholesome and just perfect for weight watchers. And the best part is that it takes just about 15 minutes to prepare. You want a flat belly, they try out this recipe – you’ll love it.

Preparation time: 15 minutes

Eating time: 5-6 minutes.


1/4 kg grated cabbage

1 teacup sweet corn kernels

Bell Peppers (capsicum) red half, yellow half, green half

One spring onion  finely chopped

3-4 chicken sausages chopped into 1 mm. thin slices

1 tbsp Barbecue sauce

For the dressing:

1/2 tsp olive oil

1 tbsp red chilli flakes (optional)

1 tsp black pepper powder

2 tsp sugar or sugar substitute

1 tsp salt or to taste

1 tbsp white vinegar or juice of half lemon

1 piece of raw garlic grated

For garnishing:

6-7 cherry tomatoes


Steam the sweet corn kernels for 5 minutes and leave to cool till it reaches room temperature.

In a nonstick pan add chopped sausages and BBQ sauce. Stir on high flame for 5 minutes. Keep aside till it reaches room temperature.

Mix the ingredients of the dressing and keep aside so that the flavours blend.

Chop bell peppers into small squares, keeping aside some long pieces for garnishing.

In a big bowl mix grated cabbage, sweet corn, sausages, chopped spring onion and chopped bell peppers.

Add the dressing and toss. Garnish with cherry tomatoes and remaining bell peppers.

Serve immediately.

Enjoy it as much as my family did!

Note: As a variation you can add steamed rice and make it a complete, quick meal.